Sausage & Fennel Stuffing

Sunday, November 20, 2011 23:38
Comments Off on Sausage & Fennel Stuffing

From our resident Chef Silvia – her own special stuffing……

“Regardless of who hosts Thanksgiving in my family, I’m always asked to make the stuffing. It’s become a family classic – it’s so flavorful, easy and different. I made this with sweet Italian sausage but you can use hot or a combination. I also spiced it up with a few pinches of crushed red pepper and a diced jalapeno pepper but you can leave that out if you have little ones. This recipe is enough to stuff a small turkey but you can easily double it. ”

1 lb. Italian Sausage
14 oz package of corn bread stuffing (or bread stuffing if you prefer)
1 fresh fennel bulb (sliced thinly)
1 large sweet onion (medium dice)
¼ cup of olive oil
1 large fresh garlic clove (medium dice)
2 cups chicken broth
Pinch of crushed red pepper (optional)
1 diced jalapeno pepper (medium dice)
Finish with a about ¼ cup of fresh chopped Italian parsley

In a large sauté pan over medium heat add about ¼ cup of olive oil (or enough to cover the bottom of the pan). Heat until hot but not smoking and add the onion and the fennel (and the jalapeno pepper).

Cook for about 5 minutes or just until the vegetables are soft and golden.

Add the garlic (and the crushed pepper) and cook for about 15 seconds followed by the sausage.

Cook for about 10 minutes until the meat browns. Remove from the heat and transfer to a large bowl if your pan isn’t large enough to accommodate the stuffing.

Add the stuffing followed by the broth (a little at a time) and stir until all of the mixture is moistened. Finnish with the parsley and that’s it. Stuff your turkey.


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